Asparagus Casserole with Cream Sauce (Printable)

Tender asparagus in rich cream sauce topped with melted Gruyère cheese and golden breadcrumbs

# What You'll Need:

→ Vegetables

01 - 1 lb fresh asparagus, trimmed

→ Dairy

02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 1 cup whole milk
05 - 1/2 cup heavy cream
06 - 1 cup shredded Gruyère or Swiss cheese, divided
07 - 1/4 cup grated Parmesan cheese

→ Seasonings

08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
10 - 1/4 tsp ground nutmeg (optional)

→ Topping

11 - 1/2 cup fresh breadcrumbs
12 - 1 tbsp unsalted butter, melted

# How to Make It:

01 - Preheat the oven to 400°F. Lightly grease a medium baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add asparagus and blanch for 2–3 minutes until just tender and bright green. Drain and pat dry. Arrange asparagus in the prepared baking dish.
03 - In a medium saucepan, melt 2 tbsp butter over medium heat. Stir in flour and cook for 1 minute, stirring constantly, to form a roux.
04 - Gradually whisk in milk and heavy cream. Cook, whisking continuously, until the sauce thickens and coats the back of a spoon, about 3–4 minutes.
05 - Remove from heat. Stir in half the Gruyère (1/2 cup) and all the Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg if desired.
06 - Pour the cheese sauce evenly over the asparagus. Sprinkle remaining Gruyère cheese over the top.
07 - In a small bowl, toss breadcrumbs with 1 tbsp melted butter until evenly coated. Sprinkle mixture evenly over the casserole.
08 - Bake for 20–25 minutes until the sauce is bubbly and the breadcrumb topping is golden brown.
09 - Let the casserole stand for 5 minutes before serving to allow the sauce to set slightly.

# Expert Suggestions:

01 -
  • The way the Gruyère creates these incredible bubbling pockets of flavor throughout the sauce
  • That golden breadcrumb crust that shatters beautifully when you serve it
  • How it transforms simple asparagus into something worthy of a Sunday dinner table
02 -
  • Overcooking the asparagus during blanching will make it mushy after baking, so watch those spears closely
  • The sauce might look thin before baking but it thickens beautifully in the oven
  • Fresh breadcrumbs from actual bread work infinitely better than the store-bought stuff
03 -
  • Trim the woody ends by bending each spear until it snaps naturally
  • Grate your own cheese instead of buying pre-shredded for better melting
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